Open For Business

My shop is open! Well, it has been for about 2 months now just haven't had the time to sit down and post about it. Its alot of work, one woman show right now until I start making enough money to actually pay someone. Making enough to pay rent, lights, water, phone, buy supplies and little extra. I'm in the position where I need to accept more orders so that I can afford to hire help but cannot take more orders because its only me and there's no way possible it could get done. Oh, and my children ride schoolbus to shop and they hang in front part of shop until my husband gets off work. It will all come together. I will not fail! I dream big

(Tried to post my logos but it didn't work... I can never get files to post in the forum)

Congratulations Kim! I remember you posting about your shop and how hard you've had to work for it. I'm so glad to hear that it's working out well!! I wish you continued success.

As for hiring, you can sometimes find help for free from high schools who have cooking programs. These students need practice in a real bakery and you don't have to pay them if it's part of a school curriculum. Of course, you'll have to check your local details but that's how it is around here and I'm in Alberta, Canada.

Or, gov't programs to help people back to work - they will subsidize the salary so you only pay a portion, not all of it.

Or, a part-time person to mix icings and batters only. Just some ideas for you..

Kim, you need to take a hard look at an employee. All businesses are stagnated by the amount of work the owner can do. If you want to pm me, I will tell you a way to do this. My method has been scrutinized by the IRS and the Feds (I was a witness in a tax fraud case) and it is thumbs up. If I post it, it will be up for debate. And unless we have a caker who is also a tax fraud prosecutor fo the IRS, I have no intention to debate. I have a degree in accounting and economics, and have owned three businesses using this method.

Motta, the Culinary Arts teacher from the local high school has already contacted me about hiring some of her students after school so that they can gain experience and earn credits. I was all for it until I realized I had to pay them, lol. I was hoping since they were working off school credits it would be free work but the teacher wouldn't go for that

Motta, the Culinary Arts teacher from the local high school has already contacted me about hiring some of her students after school so that they can gain experience and earn credits. I was all for it until I realized I had to pay them, lol. I was hoping since they were working off school credits it would be free work but the teacher wouldn't go for that

Congratulations on your shop!

That stinks about the high school students, they would be eager helpers! What if you try to work it out as an internship? I think it is fairly common in business for high school/college students to "intern" for credit only and not for pay. My husband is a chemist (I know it's a completely different industry), but they get interns all the time, from college, and they are happy to just have actual work experience they can put on their resume... I would think it would be similar with baking!

I'm thinking you might be more successful in looking at either a college or trade school for unpaid interns. They may be more reliable/responsible than high school students. ALso, if they aren't going to get credit or get paid I don't think the interest will be as serious from high school students.

I don't know about in the states, but I know in Canada we have co-op placements. It's basically an afternoon or morning when the highschool student goes to "work". They learn something about what they want to do after highschool, and get evaluated by the employer, and graded based on that. I know many students who did that when I was in highschool, and I myself did it in a kindergarted classroom. Maybe you can see if any local highschools have a program like that? It may not be the most consistant work, but it might help.